Carrot Cake

A classic dessert with a bit of a twist!

1 cup Highwood Crossing Organic Muffin and Pancake Mix
1 teaspoon cinnamon
1/3 cup Highwood Crossing Organic Canola Oil
1/3 cup apple, grated
1 cup sugar
2 eggs, beaten
1/3 cup Highwood Crossing Organic Flax Seed ground*
1 1/2 cup carrots, grated

*2.5 tablespoons of seeds grind up to the 1/3 cup of ground flax seed required for this recipe*

Mix together oil, apple, sugar and eggs. Add Muffin and Pancake Mix and cinnamon. Add in flax seed and grated carrots and blend well.

Place in greased and floured 8 x 8 inch pan. If desired, place topping idea* on mixture and bake in at 350ºF for about 35-40 minutes.

If not using topping idea, bake and then wait until cake has cooled and ice with cream cheese.

*Topping idea:
1/4 cup Cinnamon or lemon sugar (mix 1 t. lemon juice or 1 teaspoon cinnamon with 5 tablespoons sugar)
1/4 cup Granola

Combine cinnamon or lemon sugar with granola and add to top of mixture in pan prior to baking.

Cream Cheese Icing:
250 grams Cream cheese, low-fat
1 tablespoon Lemon juice
1/4-1/2 cup Icing sugar

Leave cream cheese at room temp to soften, beat in lemon juice and icing sugar and ice cake once cooked and cooled.